JP2001017086A - Production of high-viscosity oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a filling or a topping material having filling characteristics in a dough, excellent in meltability in a mouth, good in texture, slightly changing with time and useful for confectionery, breadmaking, etc. SOLUTION: Both albumen and lactalbumin are used in each small mount and a thickening agent can further be used in combination to suppress the deterioration of texture and taste. Thereby, a large amount of oils and fats can be added while controlling the amount of starch used. As a result, a high- viscosity oil-in-water type emulsified composition improved in smoothness of texture and meltability in a mouth due to the added oils and fats, slightly changing with time and excellent in filling characteristics and shape retaining properties can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high-viscosity oil-in-water emulsion used as a filling or topping material in confectionery, baking, and the like. The present invention relates to a filling and topping material which has a characteristic of filling a dough when used as a filling material for cream puffs and the like, and has little change over time.

[0002]

2. Description of the Related Art Conventionally, filling and topping materials used for confectionery, bread and the like include custard cream and the like. However, there are many starch-based products, which have a poor texture and are liable to change with time due to aging. There was a problem. Therefore, there is a type in which starch is reduced and a gelling agent is used to maintain the shape, but there are drawbacks that stickiness occurs, separation tends to occur with time, and the shape retention during filling is weak. In addition, when starch is reduced by increasing the oil content, poor emulsification becomes a problem, and to overcome it, there is a method using milk protein, soy protein, egg white, fatty acid ester, etc. as an emulsifier. When using soybeans, the texture becomes powdery due to the required amount, and the taste is not enough.In addition, when soybean protein is used, there is a soybean peculiar taste and taste. In such a case, there is a problem that the texture becomes rough or the viscosity increases and the dissolution in the mouth becomes poor, and when a fatty acid ester is used, the flavor becomes poor and separation occurs during firing.

[0003]

As described above, the flavor,
At present, there is no product that satisfies the required characteristics in all aspects such as texture, filling characteristics, and shape retention. Therefore, while having a filling property and a shape retention property, and having a good mouth melting, having a smooth texture, a filling excellent in flavor,
Topping materials are required.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, when egg white and albumin are used alone by using both egg white and lactalbumin in small amounts. A strong emulsified state with high oil content can be achieved while suppressing the deterioration of texture and flavor
Further, they have found that physical properties such as shape retention and filling properties are improved by using a thickening polysaccharide in combination, and completed the present invention.

That is, in the present invention, egg white is converted to a dry weight of 0.1%.
1% to 0.4%, lactalbumin 0.1% to 0.4%
% Of high-viscosity oil-in-water emulsion.

A preferred embodiment relates to the above high-viscosity oil-in-water emulsion having a fat content of 10 to 40%.

Another preferred embodiment relates to the high-viscosity oil-in-water emulsion containing 0.01 to 1% of a thickening polysaccharide.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The high-viscosity oil-in-water emulsion of the present invention comprises starches, oils and fats, egg white, lactalbumin, water, and other saccharides, taste substances, flavoring agents,
It consists of various flavors, thickening polysaccharides, emulsifiers, and various additives such as colorants.
It is an oil-in-water emulsion having a viscosity of 10 dPa · S or more measured by a viscometer (manufactured by Tokyo Keiki). Specifically, although not particularly limited, custard cream, mayonnaise, sauce and the like are exemplified.

The starch used in the high-viscosity oil-in-water emulsion of the present invention is not particularly limited, and wheat flour, corn starch,
Potato starch, tapioca starch, rice starch, cassava starch,
Cereal starches such as sweet potato starch and their modified starches can be used. Among these, it is desirable to use flour, corn starch, and their modified starch in terms of texture and taste,
It is further desirable to mainly use the processed starch in view of the change with time. The starch content is preferably in the range of 2 to 10%,
More preferably, it is 3 to 6%. If it is less than 2%, the shape retention is poor, and if it exceeds 10%, it tends to be too hard, resulting in poor workability and texture.

The oils and fats used include vegetable oils such as rapeseed oil, corn oil, olive oil, palm oil, sunflower oil, safflower oil, soybean oil, canola oil, tallow, lard,
Various processed fats and oils such as animal oils such as fish oil and milk fat, hydrogenated hardened fats and oils thereof, transesterified umues oil and fractionated and purified fractionated oil are used, and these can be used alone or in combination. The content of these fats and oils is not particularly limited, but is preferably in the range of 10 to 40%. When the content of the fat or oil is less than 10%, emulsification is good, but the effect on shape retention is small, and the texture deteriorates. On the other hand, when the content exceeds 40%, emulsification deteriorates, and emulsification is destroyed, etc. Worse.

The egg white used in the present invention can be used as long as it has emulsifying power and heat coagulability of egg white, such as raw egg, frozen egg white, dried egg white and processed egg white. The amount of egg white added is suitably in the range of 0.1% to 0.4% in terms of dry weight. If the content is less than 0.1%, no effect is obtained, and if the content exceeds 0.4%, the mouthfeel becomes poor and the texture is adversely affected, for example, it is ragged.

The lactalbumin used in the present invention is:
Whey protein is separated and pulverized. The separation method is not limited to heat precipitation, but also includes whey protein obtained by membrane separation. 0.1% to 0.4% of lactalbumin
Is appropriate. Less than 0.1% causes poor emulsification, loses shape retention due to oil separation, and more than 0.4% results in powdery texture and bad taste.

The sugars used include sucrose, glucose,
Fructose, maltose, isomerized sugar, starch syrup, oligosaccharides, various syrups, sugar alcohols and the like can be used. These saccharides may be added in an appropriate amount depending on the sweetness required.

In the present invention, it is preferable to include a thickening polysaccharide in order to further improve the shape retention and filling properties.
The thickening polysaccharide used is not particularly limited,
Carrageenan, xanthan gum, gellan gum, pectin, tamarind, guar gum, gum arabic, locust bean gum, agar, gelatin, furcellan, crystalline cellulose, microcrystalline cellulose, carboxymethyl cellulose, and the like. These may be used alone or 2
More than one species may be used in combination. The content of these thickening polysaccharides is preferably in the range of 0.01 to 1%. 0.
If it is less than 01%, almost no effect is exhibited, and if it exceeds 1%, the texture, physical properties and the like are adversely affected.

In addition, the high-viscosity oil-in-water composition of the present invention includes taste substances and tastes such as dairy products, egg products, coffee, chocolates, nuts, fruits, seasonings, extracts, and spices. In addition to the agent, a fragrance, an emulsifier, a coloring agent, a preservative, and the like can be added as necessary.

The method for producing the high-viscosity oil-in-water emulsion of the present invention is as follows:
Although not particularly limited, generally, each raw material is thoroughly mixed so as to be uniform, and then emulsified.The emulsified liquid is sterilized by a heat sterilizer and gelatinized with starch, and then cooled, filled and packaged to form a product. I do.

The high-viscosity oil-in-water emulsion of the present invention thus obtained is excellent in filling characteristics and shape retention, has little change over time, has good storage stability, is smooth, has good melting in the mouth, and has a good flavor. Good, filling for confectionery and baking,
Used as a topping material.

In the high-viscosity oil-in-water emulsion of the present invention, since the shape retention is imparted by emulsification of fats and oils, the oil droplets are made finer and the proportion of the oil droplets is increased to further improve the shape retention. In addition, by reducing the amount of starch used, it is possible to obtain a filling and topping material which achieves a good mouth-melting and smooth texture, has filling characteristics for dough, and has little change over time.

[0019]

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples. In the following description, "parts" means "parts by weight". (Example 1) 41.15 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; Matsutani Chemical Industry Co., Ltd.) 4 parts, lactalbumin 0.3 parts, dried egg white 0.3 parts, kappa carrageenan 0.1 parts, xanthan gum 0.05 parts, fragrance 0.1
The mixture was stirred and dissolved to form an aqueous phase, and 20 parts of corn oil was added thereto, heated to 50 ° C., mixed and stirred, and then emulsified.
This was gelatinized and sterilized by a heating / cooling device and filled and packaged to obtain a high-viscosity oil-in-water emulsion. (Example 2) 41.15 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; manufactured by Matsutani Chemical Industry Co., Ltd.) 4 parts, lactalbumin 0.3 part, dried egg white 0.3 part, gellan gum 0.1 part, xanthan gum 0.05 part, and flavor 0.1 part Dissolve the aqueous phase, add 20 parts of corn oil to the mixture, heat to 50 ° C, mix and stir, emulsify, pasteurize and sterilize the starch with a heating and cooling device, and fill and package. As a result, a high-viscosity oil-in-water emulsion was obtained. (Example 3) 41.05 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; Matsutani Chemical Industry Co., Ltd.) 4 parts, lactalbumin 0.3 parts, dried egg white 0.3 parts, agar 0.2
Part, xanthan gum 0.05 part and flavor 0.1 part by stirring and dissolving to obtain an aqueous phase.
After heating to ℃, mixing and stirring, emulsification was performed, and the resulting mixture was gelatinized and sterilized by a heating and cooling device, and filled and packed to obtain a high-viscosity oil-in-water emulsion. (Example 4) 41.35 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; manufactured by Matsutani Chemical Industry Co., Ltd.) 4 parts, lactalbumin 0.3 part, dried egg white 0.1 part, gellan gum 0.1 part, xanthan gum 0.05 part, and flavor 0.1 part Dissolve the aqueous phase, add 20 parts of corn oil to the mixture, heat to 50 ° C, mix and stir, emulsify, pasteurize and sterilize the starch with a heating and cooling device, and fill and package. As a result, a high-viscosity oil-in-water emulsion was obtained. (Example 5) 41.35 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; 4 parts of Matsutani Chemical Industry Co., Ltd.), 0.1 part of lactalbumin, 0.3 part of dried egg white, 0.1 part of gellan gum, 0.05 part of xanthan gum, and 0.1 part of flavor. Dissolve the aqueous phase, add 20 parts of corn oil to the mixture, heat to 50 ° C, mix and stir, emulsify, pasteurize and sterilize the starch with a heating and cooling device, and fill and package. As a result, a high-viscosity oil-in-water emulsion was obtained. (Example 6) 44.12 parts of water, 17 parts of syrup, sugar 17
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; Matsutani Chemical Industry Co., Ltd.) 5 parts, lactalbumin 0.3 parts, dried egg white 0.3 parts, kappa carrageenan 0.13 parts, xanthan gum 0.05 parts, flavoring agent 0.1 part.
One part was dissolved by stirring to form an aqueous phase, and 12 parts of corn oil was added thereto, heated to 50 ° C., mixed and stirred, and then emulsified. This was then gelatinized and sterilized by a heating and cooling device. After filling and packaging, a high-viscosity oil-in-water emulsion was obtained. (Example 7) 45.1 parts of water, 18 parts of syrup, 18 parts of sugar,
4 parts skim milk powder, processed starch (trade name "FARINEX V
A-70-C "; Matsutani Chemical Industry Co., Ltd.) 6 parts, lactalbumin 0.3 parts, dried egg white 0.3 parts, kappa carrageenan 0.15 parts, xanthan gum 0.05 parts, flavoring 0.1 parts Stir to dissolve to form an aqueous phase, add 8 parts of corn oil to the mixture, heat to 50 ° C, mix and stir, emulsify, gelatinize and sterilize starch with a heating and cooling device, and fill and package. As a result, a high-viscosity oil-in-water emulsion was obtained. (Example 8) 40.30 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; Matsutani Chemical Industry Co., Ltd.) 5 parts, lactalbumin 0.3 parts, dried egg white 0.3 parts, flavor 0.1
The mixture was stirred and dissolved to form an aqueous phase, and 20 parts of corn oil was added thereto, heated to 50 ° C., mixed and stirred, and then emulsified.
This was gelatinized and sterilized by a heating / cooling device and filled and packaged to obtain a high-viscosity oil-in-water emulsion. (Comparative Example 1) 41.15 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; 4 parts of Matsutani Chemical Industry Co., Ltd.), 0.6 parts of lactalbumin, 0.1 part of kappa carrageenan, 0.05 part of xanthan gum, and 0.1 part of fragrance are stirred and dissolved, and the aqueous phase part is dissolved. Then, 20 parts of corn oil was added, heated to 50 ° C., mixed and stirred, and then emulsified. This was gelatinized and sterilized by a heating and cooling device, filled and packaged, and filled with high-viscosity oil-in-water type. An emulsion was obtained. (Comparative Example 2) 41.15 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; Matsutani Chemical Industry Co., Ltd.) 4 parts, dried egg white 0.6 parts, kappa carrageenan 0.1 parts, xanthan gum 0.05 parts, and fragrance 0.1 parts are stirred and dissolved, and the aqueous phase part is dissolved. Then, 20 parts of corn oil was added, heated to 50 ° C., mixed and stirred, and then emulsified. This was gelatinized and sterilized by a heating and cooling device, filled and packaged, and filled with high-viscosity oil-in-water type. An emulsion was obtained. (Comparative Example 3) 40.85 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; Matsutani Chemical Industry Co., Ltd.) 4 parts, lactalbumin 0.6 parts, dried egg white 0.3 parts, kappa carrageenan 0.1 parts, xanthan gum 0.05 parts, fragrance 0.1
The mixture was stirred and dissolved to form an aqueous phase, and 20 parts of corn oil was added thereto, heated to 50 ° C., mixed and stirred, and then emulsified.
This was gelatinized and sterilized by a heating / cooling device and filled and packaged to obtain a high-viscosity oil-in-water emulsion. (Comparative Example 4) 40.85 parts of water, 15 parts of syrup, 15 sugar
Parts, skim milk powder 4 parts, modified starch (trade name "FARINEX"
VA-70-C "; manufactured by Matsutani Chemical Industry Co., Ltd.) 4 parts, lactalbumin 0.3 parts, dried egg white 0.6 parts, kappa carrageenan 0.1 parts, xanthan gum 0.05 parts, fragrance 0.1
The mixture was stirred and dissolved to form an aqueous phase, and 20 parts of corn oil was added thereto, heated to 50 ° C., mixed and stirred, and then emulsified.
This was gelatinized and sterilized by a heating / cooling device and filled and packaged to obtain a high-viscosity oil-in-water emulsion. (Comparative Example 5) 44.70 parts of water, 18 parts of syrup, 18 sugar
Parts, skim milk powder 4 parts, modified starch 7 parts, kappa carrageenan 0.
15 parts, xanthan gum 0.05 parts, and fragrance 0.1 parts were stirred and dissolved to form an aqueous phase, to which 8 parts of corn oil was added, and
The mixture was heated to 0 ° C., mixed and stirred, emulsified, gelatinized and sterilized by a heating and cooling device, filled and packed to obtain a high-viscosity oil-in-water emulsion.

The high-viscosity oil-in-water emulsions of Examples 1 to 8 and Comparative Examples 1 to 5 were evaluated for filling characteristics, change over time, texture and flavor by the following methods. (Filling characteristics) It was judged whether or not the trial-produced sample could be filled (encrusted) into the dough by an encrusting machine (manufactured by Leon Automatic Machine Co., Ltd .: CN-200). The evaluation was divided into the following three stages.

◎ Encrusting can be done without any problem.

○ It adheres to the machine, but can be encased somehow.

X: Can not be wrapped. (Change over time (after 2 weeks)) The prototype sample was stored in a thermostat at 5 ° C for 2 weeks, and the state change was observed. The evaluation was divided into the following three stages.

◎: Maintains the same state as the day after production.

：: Slightly harder than the day after production.

×: Harder than the day after production, and separation occurs. (Texture, Flavor) Five panelists were allowed to sample the prototypes, evaluated according to the following four criteria, and the results were summarized.

A: Very good.

○: good.

Δ: Somewhat bad ×: Bad The above evaluation results are shown in Table 1.

[0030]

[Table 1]

[0031]

As shown in Table 1, the high-viscosity oil-in-water emulsion of the present invention has a filling property, a small change in state, and a good flavor and texture. According to the present invention, a product which can be used for a wide range of uses in the field of confectionery and bakery is obtained, and is very useful in the art.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B014 GB11 GG10 GG12 GG14 GK07 GK08 GL11 GY04 4B025 LB20 LG11 LG27 LG32 LG52 LK01 LK02 4B042 AC05 AD40 AE08 AH11 AK09 AK10

Claims (3)

[Claims] 1. An egg white having a dry weight of 0.1% to 0.4%.
%, Containing 0.1% to 0.4% of lactalbumin. 2. The high-viscosity oil-in-water emulsion according to claim 1, wherein the content of the fat or oil is 10 to 40%. 3. The high-viscosity oil-in-water emulsion according to claim 1, which contains 0.01 to 1% of a thickening polysaccharide.